Steamed Grouper Restaurant Style. I love steamed fish with soy sauce and when the fish is fresh and steamed together with soy sauce, ginger, garlic, chili and cilantro leaves its a great comb. Cut open fish in the middle part, remove internal guts with lots of water. Pat dry and marinate with rubbing salt on the body.
Not all fish tastes good steamed - but some good choices are Crimson Snapper, Asian Seabass, Grouper (except for Black Grouper which is better for deep-frying), Soon Hock and my family.
It is ordinary steamed fish with soy sauce and shallot oil.
We called it canto style, which means we just steam it without adding much condiment in there.
You can cook Steamed Grouper Restaurant Style using 18 ingredients and 5 steps. Here is how you cook it.
Ingredients of Steamed Grouper Restaurant Style
- Prepare 1 of Fresh Grouper Fish.
- Prepare 3 stalks of green onions.
- You need 2 pcs of young ginger.
- Prepare of Marinate.
- You need 1 pinch of salt.
- You need of Sweet Soy Sauce Ingredients.
- Prepare 2 tbsp of light soy sauce.
- It's 1 tbsp of oyster sauce.
- It's 1 tbsp of dark soy sauce.
- It's 1/2 tsp of sesame oil.
- You need 2 1/2 tsp of brown sugar / crystal sugar.
- You need 1 tbsp of Shaoxing wine.
- Prepare 1 cup of stock soup / 1 tsp powder.
- Prepare of Garnishing on Top.
- It's of Fine strips of green onions.
- It's of Fine strips of young ginger.
- It's of Some minced garlic.
- Prepare 2 tbsp of hot garlic oil.
This, also usually known as 清蒸 in chinese. Sprinkle both fillets on both sides with salt and pepper. The best steamed grouper I've ever had in my life was in a Seafood restaurant in Hong Kong. We were able to choose our own huge grouper from a tank.
Steamed Grouper Restaurant Style instructions
- Cut open fish in the middle part, remove internal guts with lots of water. Pat dry and marinate with rubbing salt on the body..
- Prepare streaming plate with placing spring onion on bottom and fish on top and slices of ginger. Steam for 10 minutes in medium high heat..
- Transfer steamed fish onto a serving plate. Discard the steaming liquid, ginger and onions..
- Bring the sauce ingredients to a boil, test the taste to adjust soy sauce to light saltiness and more sweetness, some sort of a sweet umami and some Shaoxing wine aroma. Pour the hot sauce at the side of the plate..
- Garnish the top with fine slices of green onions and ginger. Pour 2 tbsp of hot garlic oil on top to make some sizzling effect and some onions aroma. Serve hot..
I've been trying to duplicate that experience since. Thanks so much for posting this recipe! Reply Delete "Every seafood joint along the Gulf Coast has its own version of the grouper sandwich," says chef John Besh. For his take on the sandwich, he tops the crispy fish with a tangy relish and a drippy. Secret Techniques for Restaurant-style Chinese Steamed Fish.
